- 1 ½ cups sugar
- 1 ½ cups water
- ½ teaspoon ground cinnamon
- 1 16.3-ounce tube refrigerated large Southern-style biscuits (8)
- 2 Tablespoons butter, softened
- 1 21-ounce can MUSSELMAN’S® Cherry Pie Filling
- 1 Sweetened whipped cream (optional)
Preheat oven to 400°F.
In a small saucepan, combine sugar, water, cinnamon and enough food coloring to tint mixture to desired color.
Bring to a boil, stirring to dissolve sugar. Reduce heat and simmer, uncovered, for 5 minutes.
Pour 1 cup of cinnamon syrup into the bottom of a 2-quart rectangular baking dish. Set remaining syrup aside.
On a lightly floured surface, roll each biscuit to a 1/4-inch thick oval. Spread each with butter and top with 1/4 cup of the pie filling. Roll up biscuits starting from the short end. Place, seam side down, in the baking dish.
Bake 20 minutes covering with foil the last 5 minutes to prevent overbrowning.
Drizzle each roll up with 1 Tablespoon of remaining cinnamon syrup. (Discard remaining syrup or save for another use.) Cover with foil and bake for 5 minutes more or until golden brown and bubbly.
Serve warm with sweetened whipped cream.